If you think sweet-and-savory combos are amazing, prepare to be blown away by this Tex-Mex creation. Chicken and shredded mozzarella bring the classic comforts you crave, while our Southwest spice blend adds some smoky warmth. But any notions you might have about quesadillas go out the window when the pineapple comes to shake things up in the most delicious way.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Bell Pepper
Chicken Breast Strips
Southwest Spice Blend
Preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP. Core, deseed, and thinly slice bell pepper. Drain pineapple.
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, stirring, until lightly browned, 2-3 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.
Meanwhile, dice tomato. Roughly chop cilantro. Halve lime. In a medium bowl, combine tomato, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.
Pat chicken dry with paper towels. Add to pan used for veggies over medium-high heat along with a drizzle of oil and Southwest Spice. Cook, stirring, until chicken is browned and cooked through, 3-5 minutes. Season with salt and pepper. Return pineapple mixture to pan along with a squeeze of lime juice and remaining cilantro. Stir to combine, then turn off heat.
Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on a baking sheet. Evenly sprinkle with half the mozzarella. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create two quesadillas.
Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on other side. (TIP: Keep an eye on these and watch out for any burning.) Cut into wedges, then serve with pico de gallo and sour cream on the side.